Low-sugar low-fat cassava mooncake and preparation method thereof

A technology for moon cakes and cassava, applied in the field of pastry processing, can solve the problems of high transportation and cold storage storage costs, high prices of snowy moon cakes, restricting production and sales, etc. sweet taste effect

Inactive Publication Date: 2017-02-01
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, snowy mooncakes have been produced, transported and stored in the cold chain, and the high cost of transportation and cold storage has greatly restricted the production and sales of this product
At the same time, the production process of most of the snowy mooncakes now requires raw starch raw materials to be heat-processed to make leather and then cooled for encapsulation. The production process is cumbersome, which makes the price of snowy mooncakes remain high.

Method used

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  • Low-sugar low-fat cassava mooncake and preparation method thereof
  • Low-sugar low-fat cassava mooncake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A low-sugar and low-fat cassava mooncake, prepared from the following raw materials in parts by weight: 70 parts of tapioca starch, 40 parts of corn starch, 30 parts of oat flour, 25 parts of yam powder, 40 parts of red bean, 35 parts of mung bean, and 30 parts of coix seed 20 servings of green tea, 15 servings of medlar, 35 servings of chestnut, 5 servings of pomelo peel, 30 servings of barbecued pork, 1 serving of sunflower oil, 45 servings of black sesame, 60 servings of nuts and 5 servings of honey.

[0047] Further, the cassava starch is cassava grown by the Subtropical Crops Research Institute of Guangxi Zhuang Autonomous Region, which is peeled, sliced, dried, and crushed to a powder with a particle size of 300 mesh.

[0048] Further, the nut kernels are composed of walnut kernels, peanut kernels, sunflower seeds, cashew kernels and almonds, and their ratio is =1:1:1:1:1.

[0049] The preparation method of above-mentioned low-sugar and low-fat cassava moon cake i...

Embodiment 2

[0055] A low-sugar and low-fat cassava mooncake, prepared from the following raw materials in parts by weight: 120 parts of tapioca starch, 90 parts of corn starch, 85 parts of oat flour, 50 parts of yam powder, 60 parts of red bean, 60 parts of mung bean, and 55 parts of coix seed 50 parts of green tea, 35 parts of medlar, 65 parts of chestnut, 20 parts of pomelo peel, 50 parts of barbecued pork, 15 parts of sunflower oil, 80 parts of black sesame, 90 parts of nuts and 20 parts of honey.

[0056] Further, the cassava starch is the cassava grown by the Guangxi Zhuang Autonomous Region Subtropical Crops Research Institute, which is peeled, sliced, dried, and crushed to a powder with a mesh size of 400 mesh.

[0057] Further, the nut kernels are composed of walnut kernels, peanut kernels, sunflower seeds, cashew kernels and almonds, and their ratio is =1:1:1:1:1.

[0058] The preparation method of above-mentioned low-sugar and low-fat cassava moon cake is made up of following pr...

Embodiment 3

[0064] A low-sugar and low-fat cassava mooncake, prepared from the following raw materials in parts by weight: 85 parts of tapioca starch, 55 parts of corn starch, 50 parts of oat flour, 30 parts of yam powder, 45 parts of red bean, 43 parts of mung bean, and 39 parts of coix seed 32 servings of green tea, 20 servings of medlar, 45 servings of chestnut, 11 servings of pomelo peel, 35 servings of barbecued pork, 6 servings of sunflower oil, 60 servings of black sesame, 70 servings of nuts and 10 servings of honey.

[0065] Further, the cassava starch is cassava grown by the Subtropical Crops Research Institute of Guangxi Zhuang Autonomous Region, which is peeled, sliced, dried, and crushed to a powder with a particle size of 330 mesh.

[0066] Further, the nut kernels are composed of walnut kernels, peanut kernels, sunflower seeds, cashew kernels and almonds, and their ratio is =1:1:1:1:1.

[0067] The preparation method of above-mentioned low-sugar and low-fat cassava moon cak...

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Abstract

The invention relates to a low-sugar low-fat cassava mooncake and a preparation method thereof. The low-sugar low-fat cassava mooncake is prepared from the following raw materials in parts by weight: 70 to 120 parts of cassava starch, 40 to 90 parts of corn starch, 30 to 85 parts of oat powder, 25 to 50 parts of Chinese yam powder, 40 to 60 parts of small red beans, 35 to 60 parts of mung beans, 30 to 55 parts of coix seeds, 20 to 50 parts of green tea, 15 to 35 parts of wolfberry fruit, 35 to 65 parts of Chinese chestnuts, 5 to 20 parts of shaddock peel, 30 to 50 parts of roasted pork, 1 to 15 parts of sunflower seed oil, 45 to 80 parts of black sesame, 60 to 90 parts of nut kernels and 5 to 20 parts of honey. The invention also provides the preparation method of the low-sugar low-fat cassava mooncake. The low-sugar low-fat cassava mooncake provided by the invention has natural color and luster, clear texture, smooth, soft and non-greasy taste and rich nutrition, is sweet and delicious, has low-sugar, low-fat and low-heat health-care effects, and is suitable for everyone to eat.

Description

technical field [0001] The invention belongs to the field of pastry processing, and in particular relates to a low-sugar and low-fat cassava mooncake and a preparation method thereof. Background technique [0002] The 15th day of the eighth month of the lunar calendar is the Mid-Autumn Festival in my country. It is an important traditional festival of the Chinese nation. On Mid-Autumn Festival, the whole family reunite to enjoy the moon together. It is a traditional custom of this festival to give and eat moon cakes. [0003] Moon cakes are a special festival food loved by the Han people. The moon cakes are also round, and they are eaten by the family, which symbolizes reunion and harmony. It is a must-eat product on the Mid-Autumn Festival. In ancient times, moon cakes were eaten as sacrifices during the Mid-Autumn Festival. It is said that the custom of eating mooncakes on Mid-Autumn Festival began in the Tang Dynasty. During the Northern Song Dynasty, this kind of cake ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D13/31A21D13/38A21D2/36A21D2/18A21D2/34
CPCA21D2/36A21D2/186A21D2/34A21D2/362A21D2/364A21D2/366
Inventor 王超群
Owner GUANGXI UNIV
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